Influence of cheese weight and type of rennet on composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen

Italian Journal of Food Science

Volumn 15, Issue 1, 2003, Pages 75-84

  Faccia, M ^a   Gambacorta, G ^b   Liuzzi, V A ^a   Alviti, G ^a   Di Luccia, A ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Canestrato Pugliese; Ewe's cheese; Rennet; Soluble nitrogen

Indexed keywords

BOVINAE; LAMB; OVIS ARIES;

EID: 0038132237     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. Alais C. 1984. "Science du Lait" (Italian Ed). Tecniche Nuove, Milan, Italy.
2. Andrèn A., de Koening P.J. and Bjorck L. 1983. Changes in immunologically and catalytically active sites of chymosin, bovine pepsin and porcine pepsin. Neth. Milk Dairy J. 35: 275.
3. Assolatte. 1996. "Il Mondo dei DOP (The World of DOP cheeses)". Edited by Il Mondo del Latte, Milan, Italy.
4. Bines V.E., Young P. and Law B.A. 1989. Comparison of Cheddar cheese made with a recombinant calf chymosin and with standard calf rennet. J. Dairy Res. 56:657.
5. Cohen S.A., Mey M. and Tarvin T.L. 1982. "The Pico-Tag Method. A Manual of Advanced Techniques for Amino Acid Analysis". Edited by Waters Assoc., Milford, MA (USA).
6. Corradini C., Panari G., Rampilli M. and Barzaghi S. 1993. Valutazione dell'applicabilità del metodo ufficiale d'analisi per il riconoscimento di chimosine ottenute da microrganismi modificati geneticamente. Sci. Tec. Latt. Cas. 44:195.
7. C. D. (Council Directive) 96/1107 EC June 12, 1996. Official Journal of the European Communities, N. 148, June 21, 1996.
8. Emmons D.B, Reisier B., Giroux R.N. and Stanley D.W. 1976. Cheddar cheese made with bovine pepsin. I. Yield and quality of cheese. Can. Inst. Food Sci. Tech. J. 9:189.
9. Fox P.F. 1969. Influence of temperature and pH on the proteolytic activity of rennet extracts. J. Dairy Sci. 52:1214.
10. Fox P.F. 1989. Proteolysis during cheese manufacture and ripening. J. Dairy Sci. 72:1379.
11. Fox P.F., Singh T.K. and Mc Sweeny P.L.H. 1993. Proteolysis in cheese during ripening. In "Biochemistry of Milk Products". A.T. Andrews and J. Varley (Ed.). The Royal Society of Chemistry, Cambridge (UK).
12. Grappin R., Rank T.C. and Olson N.F. 1985. Primary proteolysis of cheese proteins during ripening. A review. J. Dairy Sci. 68:531.
13. Green M.L. 1977. Review of the progress of dairy science: milk coagulants. J. Dairy Res. 44: 159.
14. Holmes D.G., Duersch J.W. and Ernstrom C.A. 1977. Distribution of milk clotting enzymes between curd and whey and their survival during Cheddar cheese making. J. Dairy Sci. 60:862.
15. Kuchroo C.N. and Fox P.F. 1982. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37:331.
16. M. D. (Ministerial Decree), April 21, 1986. Official Methods for Cheese Analysis. Ordinary Supplement of Italian Official Journal (G.U.) N.88 (October, 2, 1986).
17. Noelken M.E., Wisdom B.J.Jr and Hudson B.G. 1981. Estimation of the size of collagenous polypeptides by sodium dodecyl sulphate polyacrylamide gel dectrophoresis. Anal. Bioch. 110:131.
18. Noomen A. 1978. Activity of proteolytic enzymes in simulated soft cheeses (Meschanger type). 1 Activity of milk proteases. Neth. Milk Dairy J. 32:26.
19. O'Keefe A.M., Fox P.F. and Daly C. 1978. Proteolysis in Cheddar cheese: role of coagulant and starter bacteria. J. Dairy Res. 45:465.
20. Pszczola D.E. 1989. Rennet containing 100% chymosin increases cheese quality and yield. Food Technol. 43:88.
21. Resmini P., Pellegrino L., Hogenboom J.A., Bertuccioli M. 1988. Indagine sulla composizione in amminoacidi liberi del formaggio Provolone quale possibile elemento caratterizzante. Sci. e Tecn. Latt. Cas. 39:81.
22. Santoro M. and Faccia M. 1998. Influence of mould size and rennet on proteolysis and composition of Canestrato Pugliese cheese. Ital. J. Food Sci. 10:217.
23. Visser S. 1993. Proteolytic enzymes and their relation to cheese ripening and flavour: an overview. J. Dairy Sci. 76:329.